Peanut Noodle Stir-Fry

This Vegan Thai Peanut Noodle Stir-Fry is a delightful fusion of savory and nutty flavors, featuring tender noodles tossed with vibrant vegetables and a creamy peanut sauce. It's a quick and satisfying dish that's perfect for a weeknight dinner or a hearty lunch.

Ingredients

• Rice noodles - 150 grams
• Peanut butter - 3 tablespoons
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Lime juice - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Red bell pepper - 1, thinly sliced
• Carrot - 1, julienned
• Broccoli florets - 100 grams
• Green onions - 2, sliced
• Cilantro - a handful, chopped
• Crushed peanuts - 2 tablespoons, for garnish
• Chili flakes - to taste

Steps

1. Bring a pot of water to a boil and cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth to create the peanut sauce.
3. In a large skillet or wok, heat a teaspoon of sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
4. Add the sliced red bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
5. Add the cooked noodles to the skillet and pour the peanut sauce over them. Toss everything together until well coated and heated through, about 2-3 minutes.
6. Remove from heat and stir in sliced green onions and chopped cilantro. Serve hot, garnished with crushed peanuts and chili flakes to taste.

Nutrition

• Calories: 550
• Protein: 18 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from peanut butter and vegetables.
• High in fiber from the vegetables, promoting digestive health.

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